Pastry Chef/Baker

Hannah Buoye

"This has always been a favorite of ours in the pizza world. Green olives, garlic, basil, chili and they just started adding ramps. Ask for the house Calabrian chili oil and get a bottle of red from Campania to tie it all together. Best pizza ever!"

"Served with tender braised squid and Senise peppers, this is a San Francisco staple."

"This has always been a chef's favorite. Working at a pizzeria for so long, you might think I would tire of eating pizza, but not when it comes to this Romana. This one is both light and complex, with the right combination of salt, brightness, and spice."

"As far as pasta goes, this is my favorite plate in the city. Long tubes of expertly made and perfectly cooked pasta are coated in a perfectly balanced, bright, and rich tomato sauce. It never disappoints!"

"This simple dish of burrata, olive oil, sea salt, and crostini is a must whenever I'm in the neighborhood. Together with a glass of one of Shelley's wine picks, you can't go wrong."

"A great way to pass an hour or so is to sit at the dining counter at A16 and eat a margherita (with chili oil, yes!). The wine list, curated by Shelley Lindgren, is adventurous and wonderful, full of delicious, little-known wines from Southern Italy. You'll almost always be surprised."